For the pie crust:
2 + 1/2 cups all-purpose flour
1 cup of unsalted butter, room temperature1 teaspoon salt
1 teaspoon sugar1/4-1/2 cup of ice water
(optional) 1 teaspoon of white vinegar
For the filling:
6-10 ounces of raspberries (frozen work well too!)
1-2 teaspoon lemon juice (or more, if desired)
1 tablespoon sugar (i like using caster as its finer)
1/2 – 1 cup white chocolate (I use Trish’s decadent chocolate chips)
Preheat oven to 180 degrees.
For the pie crust just blitz flour and salt and sugar in the food processor until resembling crumbs, add the butter (room temperature) and slowly pour the ice water, depending on the consistency add more flour or water. Optional add white vinegar to make the pie crust extra flaky.
Remove dough and divide into two balls and wrap in cling film and refrigerate for a few minutes.
Meanwhile mix the raspberries with the sugar, lemon juice and flour. Mix until pasty and add in the white chocolate chips.
Remove chilled dough from fridge and roll out into two discs. Place one into the bottom of the pie plate and fill with apple mixture. Place the other disc on top of apple mixture and pinch the sides as well as making air pockets.
Pop in oven for 45-50 minutes, bake until the raspberries and chocolate bubble over the surface oozing white chocolate raspberry pie goodness.
Serve warm with Green and Black's organic vanilla ice cream.